Pastry Cream (Crème Pâtissière) is a rich, creamy custard that’s a staple in many classic desserts like éclairs, cream puffs, fruit tarts, and more. The secret to perfect pastry cream lies in the balance of the ingredients, the technique, and a bit of patience. Here’s a foolproof Pastry Cream Secret Recipe to ensure a smooth, velvety texture every time:
Pastry Cream (Crème Pâtissière) Recipe
Ingredients:
- 2 cups whole milk
- 1 vanilla bean (or 2 tsp pure vanilla extract)
- 4 large egg yolks
- 2/3 cup granulated sugar
- 3 tbsp cornstarch
- Pinch of salt
- 2 tbsp unsalted butter (cut into small pieces)
Directions:
- Infuse the milk:
- Pour the milk into a medium saucepan. Split the vanilla bean in half lengthwise, scrape the seeds, and add both the seeds and the pod to the milk. If you’re using vanilla extract instead of a vanilla bean, you’ll add it later.
- Heat the milk over medium heat, just until it starts to steam and small bubbles form around the edges (do not boil). Once it’s steaming, remove the pan from the heat and let the vanilla infuse for a few minutes.
- Whisk the egg mixture:
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until smooth and pale.
- Temper the egg mixture:
- Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This is called tempering and prevents the eggs from curdling. Gradually add the rest of the hot milk, whisking the entire time.
- Cook the pastry cream:
- Pour the tempered egg-milk mixture back into the saucepan, discarding the vanilla pod if used. Return the saucepan to medium heat and whisk constantly.
- As the mixture heats up, it will begin to thicken. Continue to cook for about 2-3 minutes until it’s thick, smooth, and holds its shape when you pull the whisk through it.
- Finish the pastry cream:
- Once thickened, remove the pan from the heat. If using vanilla extract, add it now and whisk it in. Then, stir in the butter until it’s completely melted and incorporated. The butter adds richness and smoothness to the cream.
- Cool the pastry cream:
- Pour the pastry cream into a clean bowl or container. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming.
- Allow the cream to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours before using. It will continue to thicken as it cools.
- Use the pastry cream:
- Once chilled, give the pastry cream a good whisk to smooth it out again before filling tarts, éclairs, cream puffs, or as a filling for cakes!
Tips and Secrets to Perfect Pastry Cream:
- Use fresh eggs: Fresh egg yolks give pastry cream the best color and texture.
- Slow and steady: Be patient when adding the hot milk to the egg mixture. The gradual addition helps prevent scrambling.
- Whisk constantly: When cooking the pastry cream, make sure to whisk constantly to avoid lumps or burning on the bottom.
- Vanilla bean for depth: For a truly luxurious flavor, use a vanilla bean instead of extract. The seeds give it a deeper, more complex flavor.
- Texture adjustments: If the pastry cream becomes too thick, you can thin it out by whisking in a little bit of milk before using it.
This Pastry Cream is silky, rich, and full of flavor, and it’s the perfect base for a wide variety of desserts. Enjoy making this classic treat!